Libby’s pumpkin pie recipe has been a Thanksgiving classic for generations, but the can doesn’t tell you everything. I’m sharing the extra tips, tweaks, and clarifications that make this iconic pie turn out perfectly every single time.
Libby’s pumpkin pie has been America’s go-to Thanksgiving dessert for generations ~ chances are you’ll be making one this year. But if you’re following the label alone, you’re missing all the little tips and details that make a real difference. Watch us make the pie in the video in the recipe card below, then pop open that can and let’s bake this classic together.
let’s dig in
- Libby’s pumpkin pie recipe on the label ~ now there are two!?
- The “New-Fashioned” Libby’s pumpkin pie is noticeably sweeter
- Reference Guide to Libby’s Pumpkin Pie Ingredient Substitutions
- Evaporated milk vs sweetened condensed milk
- Pumpkin pie spice or individual spices?
- Can I use a ready-made or frozen pie crust?
- Best quality frozen pie crust for Libby’s Pumpkin Pie
- Should I pre-bake the crust?
- How long to bake Libby’s pumpkin pie?
- How can I check my pumpkin pie without sticking a knife in it?
- How long to let pumpkin pie cool before serving
- Should you serve pumpkin pie with whipped cream or ice cream?
- Can pumpkin pie be left out on the counter overnight?
- Can I freeze pumpkin pie?
- more holiday dessert recipes!
Libby’s pumpkin pie recipe on the label ~ now there are two!?
If you’ve looked at the Libby’s can lately, you may have noticed something surprising: there are now two pumpkin pie recipes on the label. Which one do you use? What’s the difference? And which one actually tastes better? Deep breath ~ I’ll walk you through it.
In 2019, Libby’s introduced a “New-Fashioned Pumpkin Pie” ~ the first major tweak to their classic recipe in over 75 years. Both versions now sit side-by-side on the can. Here’s what’s changed:
Sweetener
- Original: uses plain granulated sugar.
- New: uses sweetened condensed milk, which adds sweetness and a creamier texture.
Dairy
- Original: all evaporated milk.
- New: a mix of sweetened condensed milk + less evaporated milk, which changes the texture and moisture balance.
Spices
- Original: cinnamon, ginger, cloves ~ classic and balanced.
- New: slightly more clove, for a stronger spice note.
Baking Time
- New: shaves off about 10 minutes, likely because the filling is richer and sets faster.
- Original: bakes a bit longer.
The “New-Fashioned” Libby’s pumpkin pie is noticeably sweeter
The original recipe uses 3/4 cup granulated sugar (about 150g).
The new recipe swaps that out for one can of sweetened condensed milk, which brings about 220g of sugar to the mix.
That means the new version has roughly 70g more sugar than the classic recipe, so each slice comes out a bit sweeter and richer.g of the new pie contains a higher sugar content compared to the original version.
Reference Guide to Libby’s Pumpkin Pie Ingredient Substitutions
- Pumpkin* ~ Homemade purée works; just cook it down until it’s as thick as canned.
- Evaporated milk ~ Swap with half & half or heavy cream for a richer filling.
- Sweetened condensed milk ~ Hard to substitute; if avoiding it, stick with the original recipe.
- Sugar ~ A 1:1 granulated sugar substitute works well in the classic version.
- Eggs ~ Silken tofu is the best egg-free option for a smooth, custard-like texture.
- Spices ~ A pinch of nutmeg, cardamom, or allspice adds extra warmth.
*Canned pumpkin notes
- Use plain canned pumpkin, not pumpkin pie filling (which already has sugar and spices).
- Libby’s comes in 15 oz and 29 oz cans; the 15 oz can is what you need for a single pie.
- I reach for Libby’s when I can ~ the texture is consistent and works beautifully in baked recipes.
- Fun fact: canned “pumpkin” doesn’t have to be pumpkin at all! The FDA allows any sweet, golden-fleshed pumpkin or squash, so your can may contain varieties of squash that taste and behave just like pumpkin.
Evaporated milk vs sweetened condensed milk
Both are examples of milk that has had some of the water removed from it so that it’s nice and thick. But it’s important to note that they are not interchangeable in recipes!
- Evaporated milk is plain milk, just thicker, but about half. It has a slightly ‘canned’ flavor.
- Sweetened condensed milk is made the same way, but with added sugar so the final product is 55% sugar.
Pumpkin pie spice or individual spices?
I recommend individual spices for the best flavor. Cinnamon, ginger, and cloves are some of the most intense, complex spices in the pantry, so using fresh jars really pays off ~ a tired pumpkin spice blend from 2020 won’t do your holiday pie any favors.
And even though it’s not on the label, I always add a small dash of freshly grated nutmeg. It wakes everything up.
Can you make Libby’s pumpkin pie ahead?
Yes ~ but don’t assemble the whole pie in advance or the crust will get soggy. Here’s what I do:
- Make the crust and fit it into the pie pan. Wrap well and refrigerate.
- Mix the filling separately, cover, and refrigerate for up to 2 days.
- When you’re ready to bake, give the filling a good stir, pour it into the chilled crust, and bake as usual.
Can I use a ready-made or frozen pie crust?
Of course! Because the Libby’s pie is so easy, I figured I had to save face and make my own crust, but you can totally use a frozen or refrigerated crust from the supermarket. Be aware that Libby’s specifies a deep dish to accommodate the amount of filling so you’ll need a truly deep dish pie crust to avoid overflows.
Best quality frozen pie crust for Libby’s Pumpkin Pie
I swear by Marie Callender’s Deep Dish Pastry Pie Shells. You should not thaw the frozen crust first.
Should I pre-bake the crust?
Libby’s does not recommend pre-baking (or blind baking) your pie crust but you certainly can blind bake a fresh or frozen crust. You’ll basically par bake your crust using pie weights. Then remove the weights, prick the bottom of the crust, and finish baking without the weights. You can then go ahead and add your filling and bake your pie as per your recipe.
Simple Blind Baking Method
- Preheat oven to 375F.
- Make crust: roll out the pie dough and fit it into your pie pan. Chill for 15 minutes.
- Line with parchment: place parchment paper or foil over the crust and fill with pie weights (or dried beans/rice).
- Bake: for 10-15 minutes until the edges are set.
- Remove weights: take out the weights and parchment, then bake for another 5-7 minutes until lightly golden.
- Let cool before adding the filling.
How long to bake Libby’s pumpkin pie?
- The short answer is: quite a while. Pumpkin pie filling is very thin, and if you’re using a deep dish pie, it can take over an hour to fully set, although the Libby’s can says 45-55 minutes.
- Ovens aren’t always accurate, so be sure to invest in an inexpensive oven thermometer for the baking season.
- Finally, don’t be a slave to the recipe directions…if your pie is still loose and jiggling after the specified time, keep baking. Ovens and pie plates vary greatly.
- I had to bake the Libby’s pie a little longer than the recipe called for, but it turned out great.
How can I check my pumpkin pie without sticking a knife in it?
You don’t need to poke the pie at all ~ just look for these signs:
- The pie will be darker, with set, slightly puffed edges and a matte (not shiny) surface.
- Give it a gentle shake: the center should have a soft jiggle, like gelatin, while the edges stay firm.
- Pumpkin pie continues to cook as it cools, so take it out when the center is just slightly underdone.
- If the crust is browning too fast, cover the edges with foil.
If you want the most precise method, use an instant-read thermometer: the pie is done when it reads 170–175°F about 1 inch from the edge.
How long to let pumpkin pie cool before serving
Give your pie at least 2 hours. The custard will continue to set as it cools, and your pie will slice more neatly.
Some claim that pumpkin pie tastes best when it’s chilled. That being said, there’s no shame in digging in while it’s still warm.
Should you serve pumpkin pie with whipped cream or ice cream?
Whipped Cream is the classic choice; its light, airy texture and subtle sweetness complement the creamy, spiced filling of pumpkin pie without overpowering it.
Can pumpkin pie be left out on the counter overnight?
- No, the FDA recommends leaving a pumpkin pie at room temperature no longer than 2 hours.
- Refrigerate your cooled pie if you won’t be eating it within 2 hours after cooling.
- Do NOT refrigerate a warm pie, you’ll get condensation on the surface. Let it cool first.
Can I freeze pumpkin pie?
Libby’s does not recommend freezing this pie because they say the crust will separate from the filling, however most sources agree that pumpkin pies freeze beautifully, and I have done so with success.
- Let your pie cool until completely room temperature. Wrap in several layers of plastic wrap, and then wrap again in foil.
- Plan on using your frozen pie within a month for best texture.
- To thaw: remove pie to refrigerator overnight. Then bring to room temperature on the counter, and finally, unwrap.
The bottom line ~ which Libby’s pumpkin pie recipe do I make?
I make the New-Fashioned recipe for Thanksgiving. I actually think Libby’s succeeded in making this classic pie even better. Longtime readers know I’m not usually a pumpkin pie lover… but this version changed my mind ~ the filling tastes lighter, creamier, and just more inviting than anything I remember. I’m a new fan!
pros
- The filling is generous ~ I can’t get excited about a thin, flat pumpkin pie.
- The spice profile is subtle, not overly “pumpkin spiced,” which I appreciate.
- The sweetness is balanced, and the pumpkin flavor really shines.
- The sweetened condensed milk gives the filling that extra creaminess without overdoing it.
cons
- My pie took longer to set than the label suggests.
- I recommend using a foil collar on the crust or loosely tenting with foil during the second half of baking so the crust doesn’t brown too much while the filling finishes.
Libby’s Pumpkin Pie Recipe
Video
Equipment
- A deep dish 9 inch pie plate
Ingredients
- 2 large eggs
- 15 ounces Libby's canned pumpkin puree
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 single unbaked deep dish pie crust (recipe below), You can use a frozen premade deep dish pie crust if you like, but don't thaw.
pie crust (this recipe makes 2 crusts)
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 cup unsalted butter
- 1/4 cup ice water
Instructions
- Preheat oven to 425F.
- Whisk eggs well in a large bowl, making sure to get them all well broken up. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
- Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until slightly puffed and set around the edges. Note: See my notes in the post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.
- Cool the pie on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.
Pie crust (this recipe makes 2 crusts)
- Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.
- Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.
- Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.
- Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out. You can freeze the extra disk of dough for later.
Notes
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin puree
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked deep dish pie shell
Nutrition
more holiday dessert recipes!
Do I add the Libby’s can that says only add 2 eggs and evaporated milk? I got the 30oz. But is this can ok to add all those ingredients or was I suppose to get a different can?
This recipe is for the 15 ounce can, so if you want to follow it, I would just use half of your can.
If I use the pumpkin spice mix; what would be the measurement to be used?
I’d go with a teaspoon and a half, but feel free to do more or less to taste.
I always use the large can (29oz) of Libby’s pumpkin and make two pies. I was surprised to see that they changed the original recipe to one pie amount even on the large can. When you double the recipe of the new version it seems watery to me so left it in longer then usual and kept an eye on it. The taste isn’t that much different so not real sure of the point of the new recipe. I would recommend first time bakers stick to the original.
Yup. They changed it and we got caught. My daughter followed the receipt on the can and it was not enough for two pies obviously but too late to fix. Our pies were horrible. In the trash. Luckily she ordered a pumpkin pie from Costco on Instacart so we at least had one large pumpkin pie. Good too.
I agree, I made it for thanksgiving and gross, I threw it away. Texture and flavors were both off.
Hi Sue, I really want to try this new recipe but this year I’m attempting to make my pumpkin pie in a springform pan with a graham cracker crust. (GASP!) We’re in the process of selling our house and I’ve packed all but one of my pie plates. I own like 5 and seriously cannot bring myself to go buy one just for this. I’m also making a pecan pie so I need the dish for that pie. I feel like the original recipe will stand in it’s own… but I’m curious about the texture and sweetness of the new version. Do you think it would slump and/or be too sweet for a graham cracker crust? Should I just stick with the tried and true and make this new version when I’m reunited with all my pie plates? Lol! Thanks for your input and Happy Thanksgiving!
Hey Val ~ it’s a little hard to say, the new version will probably work fine, it should keep its shape, and the flavor/sweetness is great as far as I’m concerned, but I don’t think you can go wrong with either version, they’re pretty close. Happy moving, and happy Thanksgiving!
why are you adding 1c of evap milk along with the sweetened condensed milk? The Libby’s sight does not add the evap milk. Is the above ingredient list correct? Thanks so much and Happy Thanksgiving!
The ‘new and improved’ recipe from Libby’s includes both!
Did a side-by-side taste test of old and new. Both were baked in identical pie pans at the same time. The old recipe won hands down in our family. Appearance, taste and texture won the day. The new recipe came out wrinkled, darker, slightly watery, and although the flavor was good, cloves predominated. Sticking with the old recipe.
I always made the original Libby’s pie recipe as a crustless, baked pumpkin custard…is there any reason the new version couldn’t also be used for my crustless pudding now? I’m willing to try the new changes as written…but never did want the crust after the big holiday meal…and everyone likes a scoop of the pumpkin custard with some whipped cream!
I bet you could do the same thing with the new recipe, and I agree, the crust is not necessary!
I have yet to make the pie and I do appreciate the information you provided. Just out of curiosity, why didn’t you opt for blind baking the crust first since that kind of crust works better with “custard” type pies?
I’m reporting on the Libby’s recipe here Sarah, and that’s what they recommend. Frankly I don’t often blind bake because I’m an impatient baker, but you could if you like. The issue, I think, is that the pie bakes for a relatively long time, so the crust will need protecting to prevent over browning if you pre-bake it.
Is exactly why I don’t blind bake at all.
i used the original recipe from the can and filled two deep dish pie shells. i had enough filling for another pie shell. i followed exact directions and I wonder where this went wrong? I wasn’t prepared with another pie shell, so what am I able to do with this leftover?
I can’t imagine why you have so much leftover Joe, the recipe as written fills one deep dish 9 inch pie crust perfectly. Are your pie plates much smaller in diameter?
You need to put this in the review that it’s for a 9” pie. The crust you make looks like it makes two 10” so I was wondering about the size. I’m glad I read the comments down far enough to find its for a 9”.
Agreed, I just clarified that.
I made this last week & my husband said ‘It’s the best pumpkin pie ever!’.
Yay 🙂